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Ingredients
- 1 lb beef tenderloin fillet
- salt and pepper
- canola oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1/4 cup dry sherry
- 1 lb chopped mushrooms (we used half cremimi, half portabello)
- 4 thin slices Parma ham or prosciutto
- 2 tablespoons dijon mustard
- 7 oz puff pastry (defrosted 3 hours in the fridge if using frozen)
- 2 egg yolks, beaten
Preparation
Step 1
Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet with salt and pepper and sear the fillet on the pan on all sides until well browned. Remove the fillet from the pan and let cool. While it cools, brush the tenderloin on all sides with the mustard.
While the tenderloin cools, add the butter to the pan until it melts. Add the onions and cook until it softens (about 4 minutes). Add the mushrooms and season with a little extra salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and liquid is released and evaporates (8 to 10 minutes). Add the sherry and cook, stirring frequently, making sure to scrape up the browned bits from the pan until the mixture is dry (4 minutes more). Remove from heat and transfer to a bowl. Cool in the refrigerator.
Once the tenderloin and mushroom-onion mixture are done cooling, preheat the oven to 400F. Roll out a large piece of plastic wrap. Lay the slices of ham on the plastic wrap so they overlap. Spread the mushroom onion mixture over the ham. Place the beef fillet in the middle of the ham.
On a lightly floured work surface, roll out the puff pastry into a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends. Place on a small plate, seam side down, and brush the beaten egg yolks all over the top. Chill for 5-10 minutes.
Place the fillet on a baking pan and brush the exposed surface again with beaten eggs. Use a paring knife to lightly score the top of the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes, or untl the pastry is nicely golden. An instant read thermometer inserted into the center should read 125-130F.
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